FIELD: food-processing industry.
SUBSTANCE: method involves processing semi-finished product with steam; providing high-temperature action and cooling procedure. Processing of semi-finished product with steam is combined with exposing to infrared beams. High-temperature action is provided by convective heating method, initially until semi-finished product loses its plastic properties, with following microwave heating. Cooling procedure is performed with the use of air having gradually reducing temperature. Semi-finished product is considered to lose its plastic properties, when samples reach maximal relative elongation at stretching rate of 105%.
EFFECT: improved quality of macaroni products and reduced drying process time.
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